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The Feel-Good Diet
by Cheryle Hart, M.D., and Mary Kay Grossman, RD

Choose your favorite veggies. Cook them lightly to preserve vitamins and antioxidants.
Makes 2 servings

• 2 teaspoons vegetable oil
• 2 cups of any mixture of the following vegetables:
• Fresh or frozen broccoli florets
• Fresh or frozen cauliflower florets
• Onion, cut in wedges
• Carrot, sliced thin
• Celery, sliced into bite-sized pieces
• Fresh or frozen green beans, whole or cut
• Mushrooms, sliced
• Peapods
• Green, red, or yellow pepper, cut in thin strips
• Zucchini, sliced thin
• 2 tablespoons water
• 1/2 teaspoon lemon juice
• 1 teaspoon soy sauce

Heat oil in a medium frying pan with a lid on over medium heat.

Add vegetables.

Cook, stirring, for 1 minute.

Reduce heat.

Add water and cover.

Continue cooking for 4 minutes (most of the water will be evaporated).

Toss with lemon juice and soy sauce.

Nutrition Facts Per Serving (using a combination of all vegetables): 7 grams carbohydrate, 2 grams fiber, 2 grams protein, 5 grams fat, 74 calories, insulin-neutral unlimited

Copyright © 2007 by Cheryle Hart and Mary Kay Grossman



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